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Spinach Enchiladas Recipe

Spinach Enchiladas Recipe

We moved to Southern California many years ago from Minnesota. We especially like the Mexican food that's served here. These enchiladas have become a family favorite. —William Parman, Oxnard, California
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:6-8 servings


  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (6 ounces) tomato paste
  • 3 to 4 teaspoons chili powder
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 3 greens onions, chopped
  • 1/3 cup sour cream
  • 1/4 cup 4% cottage cheese, drained
  • 1-1/2 cups (6 ounces) shredded Colby/Monterey Jack cheese, divided
  • 6 to 8 corn tortillas (7 inches)


  • 1. For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes.
  • 2. Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11-in. x 7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla.
  • 3. Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly. Yield: 6-8 servings.

Nutritional Facts

1 each: 182 calories, 9g fat (6g saturated fat), 27mg cholesterol, 453mg sodium, 18g carbohydrate (4g sugars, 4g fiber), 9g protein.

Reviews for Spinach Enchiladas

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abashu User ID: 6784654 26620
Reviewed Nov. 28, 2014

"I like spinach and thought I would really like it. But I didn't like as well as i thought I would."

busybrock User ID: 2750041 203531
Reviewed Aug. 11, 2014

"I had problems with the corn tortillas falling apart. I didn't quite know how to make them pliable. Not too much flavor - needed a little more kick! I did like the filling, but my husband doesn't want repeats. He used the salt shaker a lot. It was worth the try though!"

cooksforpleasure User ID: 7174729 92172
Reviewed Aug. 11, 2014

"I added chicken tenderloins to the recipe and substituted Ricotta cheese for cottage cheese. I was very pleased with the taste of the mixture, as well as the sauce. I will definitely make these again. A great change up from your usual enchiladas."

Noreenlm User ID: 7919113 75040
Reviewed Aug. 10, 2014

"I added chicken to,the recipe for a heartier meal! They are delicious!"

susanhavlicsek User ID: 7829175 76871
Reviewed Aug. 9, 2014

"After reading the other comments, I decided to add some spices to the sauce... garlic and onion powder. Tasted good. I will make again!"

laratownsley User ID: 4302072 75036
Reviewed Aug. 9, 2014

"My kids and I thought they were okay, but my husband wouldn't eat them. Won't be making them again."

TanyaVDB User ID: 2515758 38683
Reviewed Aug. 7, 2014

"This recipe was quick and easy to make. However it wasn't a stand out recipe in our household. My husband thought the corn tortillas were soggy. I said well I dipped them in the enchilda sauce I believe they are suppose to be that way. I may try the recipe again but maybe not with corn torilla shells for our family."

Moemoe67 User ID: 7639077 26617
Reviewed Aug. 6, 2014

"Very easy to make, everyone loved them. The sauce was so easy and flavorful. Even really good reheated the next day. Looking forward to making again using the spinach flour tortillas as previously suggested..Might also double filling using a few more tortillas. There's plenty of sauce. Thank you for the recipe!"

Fairmont54 User ID: 7324498 31987
Reviewed Aug. 6, 2014

"This dish lacks depth of flavor not at all special."

decar48 User ID: 5127622 73237
Reviewed Aug. 6, 2014

"Very good and easy. If the spinach is thawed it is very quickly put together for a weekday meal. I also tried this with spinach flour tortillas and we actually like them better than the corn ones. Either way, delicious and nutritious."

oddsy User ID: 7807084 29950
Reviewed Aug. 5, 2014

"I cannot say anything good about this recipe. I apologized to my husband for the poor dinner :-(."

kscitykittyop User ID: 7770245 40269
Reviewed Aug. 5, 2014

"Very good"

Grace1018 User ID: 7559734 92169
Reviewed Jul. 10, 2014

"This was very easy and very yummy! I followed recipe and served with rice. Will make again."

KarenKeefe User ID: 2062961 31986
Reviewed May. 2, 2014

"These enchiladas were amazing! I didn't change a thing! Will definately put on the "favorites" list!"

Summy User ID: 1386846 51914
Reviewed Oct. 20, 2012

"What I love about this recipe most of all is the homemade enchilada sauce that I can use for a variety of recipes. But, these are absolutely much flavor, and so easy. I use fresh spinach, cooked and drained. Very yummy."

Summy User ID: 1386846 27537
Reviewed May. 14, 2012

"So good, so satisfying, so delicious! The sauce was awesome. I will use it again for any recipe calling for enchilada sauce. I had a can of Italian tomato paste, and used it. I was worried that it would end up Italian-ish, but it was just delicious. I used 2% cottage cheese, fresh spinach that I steamed until very wilted (and drained it), 2% Mexican cheese blend, and the full 4 tsp of chili powder. Oh, and I used chives from my garden instead of green onions (because that's all I had). I will make this again and again!"

quattltx User ID: 4841267 76870
Reviewed Jan. 27, 2010

"My wife and I were having an enchilada craving, but didn't want anything too heavy. These were absolutely awesome, and just as delicious reheated the next day. We even found that they freeze well for a lunch that will make others come snooping! Fantastic!"

jporter10738 User ID: 2533873 26601
Reviewed May. 11, 2009

"Very good! Loved how easy the sauce was and the filling was very good too! Being from Wisconsin, I did add a bit of extra cheese both inside and out :-)"

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